Lemon Pilaf

ChitrannamServes 4

A subtly flavored and visually appealing lemon rice from
South India brings forth the very essence of Indian summer.
It is a good pilaf to serve with steamed and grilled fish and
shellfish such as
Steamed Fish in Herb Sauce.

1. Heat the oil in a heavy saucepan over medium-high
heat. When the oil is hot, add the mustard seeds and cover
the pan with the lid because the seeds will pop and spatter.
When the spluttering subsides, add the asafetida,
turmeric, lemon juice, and 3 tablespoons water and bring to a boil.

2. Stir in the rice, cashews, and salt, and the chiles and
kari leaves, if using. Toss well until the rice is evenly seasoned.

3. Serve hot, at room temperature, or cold, garnished with
mango, if desired.